Lion's Head Meatballs in Spicy Coconut Sauce
By
Daily Inspiration S
@DailyInspiration
7
These spicy meatballs are called "Lion's Head" because of their large size; thus the recipe calls for only 1 meatball per person (otherwise, serving amount can be reduced to 4 - two meatballs per person). Meatballs can be made a day ahead and kept refrigerated. Use a chile of your choice according to how much heat you prefer.
Recipe is from Cooking Light Magazine.
Ingredients
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SAUCE:
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1/2 clight coconut milk
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1/2 csoy milk (or your choice)
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2 Tbspminced peeled fresh ginger
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2 tspminced chile pepper (recipe calls for hot red chile)
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1 Tbspchopped green onions
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2 Tbspthai fish sauce
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MEATBALLS
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1 lbground pork or ground round
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1/3 cchopped green onion
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1/4 cchopped water chestnuts
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2 Tbspcornstarch
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1 Tbspall-purpose flour
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1 Tbspminced peeled fresh ginger
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1 Tbsplow-sodium soy sauce
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1 Tbspdark sesame oil
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1 tspminced chile pepper (recipe calls for hot red chile)
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1/4 tspsalt
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1 Tbspvegetable oil
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1/4 cchopped fresh basil
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1 Tbspgrated lemon rind
How to Make Lion's Head Meatballs in Spicy Coconut Sauce
- To prepare sauce, combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat. Reduce to lowest heat to keep warm.
- To prepare meatballs, combine ground pork and next 9 ingredients (pork through salt) in a large bow and shape mixture into 8 meatballs.
- Heat 1 tbsp. vegetable oil in a large nonstick skillet over medium-high heat; cook 7 minutes, browning on all sides. Drain well.
- Add meatballs to sauce, cover and simmer 8 minutes. Garnish with basil and rind.